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Seared Rib-Eye with Montreal Spice Mix

Scott Phillips

Servings: four.



  • 1 Tbs. vegetable oil; more for the baking sheet
  • 1 Tbs. finely chopped garlic (about 2-large cloves)
  • 1 Tbs. finely chopped shallot (1 small)
  • 1/2 tsp. black peppercorns, cracked
  • 1/2 tsp. coriander seeds, cracked
  • 1/2 tsp. garlic powder
  • 1/4 tsp. white peppercorns, cracked
  • 1/4 tsp. mustard seeds
  • Pinch dried red chile flakes
  • Kosher salt
  • 4 rib-eye steaks, 1 inch thick (about 10-oz. each)

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 210
  • Fat (g): 23
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 135
  • Sodium (mg): 600
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 47


  • Heat the oven to 400°F.
  • Heat the oil in a small sauté pan over medium-high heat for 1 minute. Remove the pan from the heat, add the garlic and shallot, and let them soften, stirring occasionally, for 2 minutes. With a small spoon, transfer the garlic and shallot to a plate lined with paper towels, leaving as much of the oil in the pan as possible. Return the pan to medium heat and stir in the black peppercorns, coriander seeds, garlic powder, white peppercorns, mustard seeds, chile flakes, and 1/4 tsp. salt. Cook, stirring frequently, until the spices are fragrant and the mustard seeds begin to pop, 2 to 4 minutes. Transfer to the plate with the garlic.
  • Turn on the exhaust fan. Line a rimmed baking sheet with foil and oil it lightly. Season the steaks with salt on both sides. Heat a heavy 12-inch skillet over high heat for about 3 minutes. Sear two of the steaks in the pan until they’re well browned, about 2 minutes per side. Transfer the steaks to the baking sheet. Sear the remaining steaks in the same manner. Put the baking sheet with all four steaks in the oven. Cook for 5 minutes for medium rare, or to the doneness you prefer. Transfer the steaks to a platter, sprinkle with the spice mix, and cover loosely with foil. Let the meat rest for 5 minutes, and then serve immediately.

Pair with Creamy Goat Cheese Polenta.


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